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| Copyright didi davis food, llc. 2007 |
| Sumac Pepper Salt Suggested Uses and Recipes |
Serves 4
This is a very simple, all-purpose cooking technique for boneless chicken breasts. Not truly poaching, the
breasts are baked in a covered pan without liquid. They poach in their own liquid, which is released during
cooking, and stay very moist. Serve hot, or cool and chill for salads or sandwiches.
1 TB oil
4 boneless skinless chicken cutlets (2 whole breasts), rinsed and patted dry
Sumac Pepper Salt
Preheat oven to 400º F. Lightly oil a shallow baking sheet or dish with sides. Arrange chicken in dish, cover
tightly with foil, and bake for 15-20 minutes, until chicken is just slightly resistant when pushed with your
finger. If the chicken breasts are very large, they may require additional cooking time. (The chicken will
not be soft, as it is when uncooked, and the center should not be pink). Remove chicken to a board and
cut into thick slices on a diagonal. Arrange on 4 plates, generously season with Sumac Pepper Salt, and
serve.
Yogurt with Sumac Pepper Salt
Makes 1 ½ Cups
Serve this versatile sauce with cooked vegetables, such as asparagus, carrots, cauliflower, or eggplant, or
on cucumber and tomato salads. Use also as a dip for raw vegetables (crudité), toasted pita, or crackers.
2 cups plain yogurt, nonfat if you like
1 ½ tsp. Sumac Pepper Salt, or to taste
1 TB chopped fresh parsley and/or mint
Place a paper towel in a wire mesh strainer large enough to hold the yogurt. Rest strainer over a bowl and
add the yogurt. Set aside to drain for 30 minutes to 1 hour in the refrigerator. Transfer the drained yogurt
to a bowl and add the Sumac Pepper Salt and herb of choice. Taste for seasoning and add more salt, if
desired. Keep refrigerated until ready to serve.
Sumac Pepper Serving Suggestions
Sumac is a tangy, non-poisonous red berry native to the eastern Mediterranean with a distinctive fruity-
floral flavor that is reminiscent of lemon. Combined with Lampung peppercorns, with their chill pepper-like
heat, this flavored salt becomes a stunning, unique seasoning.
Sprinkle on or mix with:
• Chicken. Great on chicken salad or shish kebabs.
• Seafood. Especially white fish.
• Lamb. Especially grilled leg of lamb or kebabs.
• Tomatoes. Sliced, or halved cherry tomatoes.
• Vegetables (grilled or roasted onions or eggplant).
• Salads. This is perhaps the best way to showcase Sumac Pepper Salt. Dress simply with oil and
vinegar and season to taste.
• Pilaf. All kinds, and rice salads, as well.
• Bulgur dishes. Tabbouleh and variations, pilaf.
• Fruit salads. Try apples, oranges, and grapes.
• Cooked fruit dishes. Applesauce, poached cherries or pears.
• Turkish and Middle Eastern dishes.
This is a very simple, all-purpose cooking technique for boneless chicken breasts. Not truly poaching, the
breasts are baked in a covered pan without liquid. They poach in their own liquid, which is released during
cooking, and stay very moist. Serve hot, or cool and chill for salads or sandwiches.
1 TB oil
4 boneless skinless chicken cutlets (2 whole breasts), rinsed and patted dry
Sumac Pepper Salt
Preheat oven to 400º F. Lightly oil a shallow baking sheet or dish with sides. Arrange chicken in dish, cover
tightly with foil, and bake for 15-20 minutes, until chicken is just slightly resistant when pushed with your
finger. If the chicken breasts are very large, they may require additional cooking time. (The chicken will
not be soft, as it is when uncooked, and the center should not be pink). Remove chicken to a board and
cut into thick slices on a diagonal. Arrange on 4 plates, generously season with Sumac Pepper Salt, and
serve.
Yogurt with Sumac Pepper Salt
Makes 1 ½ Cups
Serve this versatile sauce with cooked vegetables, such as asparagus, carrots, cauliflower, or eggplant, or
on cucumber and tomato salads. Use also as a dip for raw vegetables (crudité), toasted pita, or crackers.
2 cups plain yogurt, nonfat if you like
1 ½ tsp. Sumac Pepper Salt, or to taste
1 TB chopped fresh parsley and/or mint
Place a paper towel in a wire mesh strainer large enough to hold the yogurt. Rest strainer over a bowl and
add the yogurt. Set aside to drain for 30 minutes to 1 hour in the refrigerator. Transfer the drained yogurt
to a bowl and add the Sumac Pepper Salt and herb of choice. Taste for seasoning and add more salt, if
desired. Keep refrigerated until ready to serve.
Sumac Pepper Serving Suggestions
Sumac is a tangy, non-poisonous red berry native to the eastern Mediterranean with a distinctive fruity-
floral flavor that is reminiscent of lemon. Combined with Lampung peppercorns, with their chill pepper-like
heat, this flavored salt becomes a stunning, unique seasoning.
Sprinkle on or mix with:
• Chicken. Great on chicken salad or shish kebabs.
• Seafood. Especially white fish.
• Lamb. Especially grilled leg of lamb or kebabs.
• Tomatoes. Sliced, or halved cherry tomatoes.
• Vegetables (grilled or roasted onions or eggplant).
• Salads. This is perhaps the best way to showcase Sumac Pepper Salt. Dress simply with oil and
vinegar and season to taste.
• Pilaf. All kinds, and rice salads, as well.
• Bulgur dishes. Tabbouleh and variations, pilaf.
• Fruit salads. Try apples, oranges, and grapes.
• Cooked fruit dishes. Applesauce, poached cherries or pears.
• Turkish and Middle Eastern dishes.
